Polenta and Sausage Pies

By oldbklady

Ingredients

• 1 lb hot Italian sausage (casings removed if present)
• 1 1/2 c. chopped red sweet peppers (2 medium)
• 1 1/2 c. chopped green sweet peppers (2 medium)
• 1/2 c. chopped onion (1 medium)
• 1 clove garlic, thinly sliced
• 1/2 tsp dried Italian seasoning, crushed
• 1 14 1/2 oz can stewed tomatoes, drained
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 2 tbs instant polenta
• 4 c. water
• 1 1/2 tsp salt
• 1 1/3 c.instant polenta
• 1/2 c. grated Parmesan cheese (2 ounces)

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350 degrees F. Grease six broilerproof 8- to 10-ounce ramekins; set aside. For filling, heat a large skillet over medium-high heat. Add sausage; cook about 5 minutes or until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.

Add sweet peppers, onion, garlic, and Italian seasoning to sausage in skillet. Reduce heat to medium; cook for 5 minutes more. Stir in tomatoes, 1/4 teaspoon salt, and black pepper. Cook for 3 minutes more.

Remove skillet from heat. Stir in the 2 tablespoons instant polenta.

For polenta mixture, in a medium saucepan bring the water and the 1-1/2 teaspoons salt to boiling. Add the 1-1/3 cups instant polenta to the boiling water in a thin stream, stirring constantly. Reduce heat to medium; cook and stir polenta about 3 minutes or until medium-soft. Remove from heat. Stir in 1/3 cup of the Parmesan cheese.

Divide filling among prepared ramekins. Top filling in each ramekin with about 1/2 cup of the polenta mixture. Sprinkle with remaining Parmesan cheese.

Bake, uncovered, for 25 minutes.